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Wednesday, July 18, 2012

Aloo Methi Paneer Parathas

Methi is one of my favorite greens. I love its flavor and
aroma. The addition of a spoonful of dried methi leaves (kasoori methi) takes a
dish to a completely new level, be it roits, sabjis or dals. Whenever possible
I try to grow methi in small kitchen pots. By far, methi greens are one of the plants
that grown really very easily. They really don’t require much tending. Just a
little sunlight and water and your home grown methi leaves would be ready to
use within 10 days of sowing the seeds.

Today’s recipe is a simple but healthy dish. It is perfect
for your kid’s lunch box, or for a filling breakfast. Or you could have it for
dinner as well.

What you’ll need

Potatoes – 1 Medium, boiled and mashed

Methi Leaves – 1 Cup, tightly packed

Paneer – ½ cup, grated

Green chilies – 1, finely chopped

Amchur Powder – ½ tsp

Garam Masala Powder – ½ tsp

Salt to taste

Oil – 2 tsp

Cumin Seeds – 1 tsp

For the dough

Wheat Flour – 1 cup + a little extra for dusting

Oil – 1 tbsp

Salt to taste

Water for kneading

Method

Take wheat flour in a wide vessel, add salt to taste. Mix
well.

Add the oil and rub well. Now add water little by little and
knead into soft and pliable dough.

Not add the washed and cleaned methi leaves and fry till the
leaves have wilted and the moisture has evaporated.

Now add the mashed potatoes and grated paneer. Mix
everything very well without any lumps.

Add salt, garam masala powder and amchur powder. Mix again.

Remove from heat and allow to cool.

For making the parathas, pinch out a lemon sized ball from
the dough, roll out into a small disc. Place a spoonful of filling in the
middle and bring the edges together to completely cover the filling. The edges
should overlap slightly to seal the masala. Gently flatten the filled ball.
Dust with flour and roll out to a flat disc of about 5-6 inches.

Heat a tava
(griddle). Roast the paratha on medium heat till done on both the sides. Grease
the paratha with a little oil while cooking.

Delicious hot parathas are ready to eat. Serve
with pickle and fresh yogurt.